Harvard Cheese Specialist Presents Sept. 17 Affinage Seminar In Madison

MADISON, Wis. – The Wisconsin Artisan Cheesemaker Guild will host Dr. Benjamin Wolfe, microbiologist at Harvard University, for a half-day affinage workshop in Madison on Sept. 17.

Dr. Wolfe specializes in the microbiology of fermented foods and is currently working on several cheese microbiology projects, including DNA sequencing methods for measuring fungal biodiversity in cheese rinds. His Madison workshop will focus on cheese rind mold management. Cheesemakers are encouraged to bring cheeses for Dr. Wolfe to identify molds and to provide useful insights.

The Sept. 17 workshop is open to all cheesemakers, cheese enthusiasts, and industry professionals interested in the science of ripening cheese. Cost is $55 per person and includes lunch. The seminar will take place at The Pyle Center on the University of Wisconsin-Madison campus and is made possible through the support of the Babcock Institute for International Dairy Research and Development.

Advance registration is required. Visit www.wicheeseguild.com to learn more or to register.

The Wisconsin Artisan Cheesemaker Guild is a member-based organization offering networking and educational opportunities for beginning and current artisan and farmstead cheesemakers. The guild, at 38 members strong, is a sister organization to Wisconsin Cheese Originals, a 200-strong membership organization catering to consumer cheese education. Together, both organizations celebrate Wisconsin artisan and farmstead cheesemakers.

Source: Wisconsin Artisan Cheesemaker Guild